Sweet and Sour Tvp with Pineapple

1. Combine first three ingredients and let stand 5 minutes.
2. Cover tightly and microwave on medium high power for 10 minutes or add 1/2 c liquid and simmer in a covered pan until tender but not mushy (20-30 minutes).
3. Bring 1 cup water to a boil and add carrot and pepper.
4. Cover, return to a boil and cook for 2 minutes to crisp-tender.
5. Remove from heat, drain, reserving liquid.
6. Return liquid to pan and add juice from the pineapples.
7. Bring the liquid to a boil and add sugar and cider-vinegar.
8. In a small bowl, combine the cornstarch and tamari.
9. Stiri the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once.
10. Add the cooked TVP, the carrots & pepper, and pineapple to the sauce.
11. Serve over rice or crisp chow mein noodles.
12. This can be made ahead of time and reheated later.
13. PER SERVING: Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates ISBN# 0-913990-79-5.